Vietnamese Meatballs with Sweet & Tangy Dipping Sauce

Photography by Harlow & May Studios.

These Vietnamese-Style Meatballs are packed with flavor and spice. Serve them over a bed of warm coconut sticky rice for an easy weeknight dinner.

I first came about crafting this recipe while doing some recipe development for last year’s Farm Girls Supper Club in Round Top. I drew my inspiration for this recipe from Elizabeth Street Café in Austin, Texas, where they make the most delicious spicy pork meatballs. If you have never been to Elizabeth Street Café, then you need to make a trip.

Traditionally, this recipe is made with all pork. However, I like using a mixture of ground chicken and ground pork. You can also you ground turkey for this recipe, but I have found that ground chicken and pork work best.

You can serve these meatballs a variety of different ways, such as: inside a pho soup, on a lettuce wrap, over a bed of vermicelli noodles or even by themselves! I also love serving this dish over a nice bed of warm coconut rice! They also make for a great party appetizer, served over a bed of shredded cabbage or with big leafy greens. (If you serve as an appetizer, I highly recommend serving with toothpicks because they can get a little messy.)

My favorite part about this recipe is that you can either bake the meatballs or fry them in a skillet. Either way you choose, they taste delicious! For this recipe, you can use a Vitamix or food processor to blend up all of the ingredients if you don’t want to chop by hand. It will definitely save you some extra time if you decide to go this route.

These meatballs are perfect to have on hand in the freezer and pull out for a weeknight meal! Sometimes, If I don’t feel like scooping the meatballs all at once, I will place the other half of meat mixture into a Ziploc and freeze for a later date. If I feel like going the extra step, I’ll go ahead and pre-scoop with my cookie scooper and then place into a container lined with parchment paper so that they keep their shape! (Tip: Don’t forget to label and date the container). The raw meatball mixture will keep in freezer for up to 3 months!

Photography by Harlow & May Studios.

Yield: About 15-20 Meatballs (2-inch size)


· 1 Pound Ground Pork

· 1 Pound Ground Chicken

· 2 Tablespoons Fish Sauce

· 6 Cloves Garlic, Minced

· 2 Tablespoons Fresh Ginger, peeled and grated

· ½ Cup White Onion, Grated

· ¼ Cup Green Onions (white and green parts)

· 1 Teaspoon Kosher Salt

· ½ Teaspoon Black pepper

· ½ Teaspoon Red Chili Flakes

· 2 Tablespoons Siracha or Asian Chili Sauce

· 1 Lime, Zested

· 1/4 Cup Fresh Lime Juice

· 1 Egg

· ½ Cup Cilantro, plus more for garnish

· 1 Cup Panko Breadcrumbs

· 1 Cup Peanut Oil, for frying (You can use another type of oil if you prefer, make sure to use an oil with a high smoking point to keep the meatballs from burning)